Burrata Caprese Crostini
This Burrata Caprese Crostini appetizer is full of flavor and texture. The creamy burrata paired with the sweet, blackened cherry tomatoes is set off by the sweet tanginess of the balsamic glaze. Perfect for a brunch, or evening appetizer, or even a light lunch!
Ingredients
- 1 French Baguette sliced in ¼" slices
- 10 ounces Cherry Tomatoes
- 2 Garlic cloves in their skin
- 8 Ounce Ball of Burrata
- 1 Cup Fresh Basil Leaves, julienned. This is about 1 ounce
- ½ Cup Balsamic Glaze
- 1 teaspoon Flaky Sea Salt
Instructions
- Heat Cast Iron or heavy bottomed skillet on medium high heat.
- When pan is hot, add 1 tablespoon olive oil and cherry tomatoes.
- Let tomatoes sit for about 5 minutes until they are blackened and slightly soft, but still intact. After 5 minutes, gently toss to blacken other side and let cook for 5 more minutes without touching them.
- Remove pan from the heat and sprinkle tomatoes with half of the fresh basil.
- Place Burrata on platter and drizzle it with olive oil.
- Place the tomatoes next to the cheese and arrange the baguette slices around the perimeter.
- Drizzle the cheese and tomatoes with balsamic glaze.
- Sprinkle everything with flaky sea salt and remaining basil.
- Serve and Devour! ♥️
Toasted Baguette Slices
- Preheat Oven to 400℉
- Slice baguette into ¼ inch slices
- Place on a parchment lined baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Place in oven and toast for 10-15 minutes. Pull them when they are just starting to brown.
- Set aside until you are ready to plate the Burrata and tomatoes.
Notes
Notes and Options:
- If you don't have balsamic glaze, you can easily make some by placing 1 cup of balsamic vinegar in a sauce pan and reducing it on medium heat for about 15 minutes. Once it has reduced by half, it is done! If you would like it a little sweeter, you can add 1 teaspoon of brown sugar.
- Julienne-ing basil just means stacking several leaves together, rolling them up and then slicing the roll in thin slices so you have long, thin slices of basil.
- Don't use a non-stick pan to blacken your tomatoes as most non-stick pans are not made to be used with high heat. A good old cast iron skillet works best!
- Taste your cherry tomatoes. If they are super sweet, you can use less of the balsamic glaze. If they could use a little sweeting up, use a little more of the glaze.
- Enjoy! ♥️
Nutrition
Calories: 98kcal